Peppermint Bark Fudge Cookies

I’m so lucky to be partnering with Bob’s Red Mill today on these Peppermint Bark Fudge Cookies! I grew up right cross the river from their main store and loved going there to see all the incredible ingredients.

Peppermint Bark Fudge Cookies for Christmas

Christmas is coming! I love walking to the mailbox and coming back with a stack of cards, hearing the Christmas music at the mall, seeing the wreaths on every door and watching the neighbors put up their lights! It really is a magical time of year.

Make your Christmas Cookies Stand Out

When I was little my mother and I would always make big batches of caramel corn and package it up. On Christmas Eve my whole family would go caroling to some of our closest friends and then we would leave them with some caramel corn. I don’t think my husband would be a fan of caroling, but we still love giving out cooking and treats to our friends! These Peppermint Bark Fudge Cookies are perfect for Christmas treat gifts. They’re gorgeous and one of a kind! I have nothing against sugar cookies but the competition always seems so stiff! I get so many plates of sugar cookies each year, I wanted to bring something different!

My Cookie Secret

I like to sprinkle my dough balls with just a little bit of kosher salt before they head into the oven, I feel like it adds another level of flavor.

So let’s get baking with Bob! I used their Organic All Purpose Baking Flour today but for any of my gluten free friends out there they have an incredible Gluten Free 1-to-1 Baking Flour! I’m pretty much in love with anything Bob’s I use their potato flakes in my World’s Best Potato Rolls too!

These cookies really are fudgy! They’re perfect even without dipping them in the white chocolate, but I just feel like they look so pretty once they’re dipped! You could also make these into crinkle cookies! You could just roll the dough balls in powdered sugar before baking. I know my husband would love that, he’s obsessed with anything covered in powdered sugar.

6 thoughts on “Peppermint Bark Fudge Cookies”

These cookies are soooo good!! I got 36 out of one recipe. I forgot the 1/4c cocoa first batch stayed moist a completely flat at 9 min. Baked next batch at 11 min and perfect with convection. Even though I had the temp down to 325..

Tastes Good! But….I followed the recipe and had to cool for an hour. After cooking them…they were totally flat (so they were huge) and a very light brown color. What did I do wrong? I want to make these the right way! Thanks!

Hm, I’ve had many people come back and tell me they turned out perfect! Maybe the chocolate you used wasn’t dark enough! And the way they bake can be determined by a few things like your oven. Chill the dough before baking!

I baked these and they were so “chocolatety” delicious and soft that I thought they were sweet enough so I’m not going to dip them in white chocolate, nor add the crushed peppermint/sprinkles. These were so soft and so full of chocolate! I made 37
cookies in my batch. Odd, but, I had one cookie after baking it & baking it some more that stayed too soft to remove from the cookie sheet (with parchment paper). Thank you, Lizzie Mae, for another delicious, successful sweet!!